Name: Strawberry Cream Cheese Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 160 g plain flour; 1 & 1/4 tsp baking powder; 1/4 tsp salt; 84 g unsalted butter (softened); 110 g caster sugar; 2 tbsp oil ((30ml)); 1/2 tsp vanilla extract; 75 ml milk (room temperature); 1 egg; 170 g cream cheese (bring out from fridge for a couple of mins); 84 g unsalted butter (softened); 1/2 tsp vanilla extract; 120 g icing sugar; 2 tsp freeze-dried strawberry powder; 6 pcs strawberries, halved

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Easy strawberry cream cheese cupcakes – vanilla cake with delicious fresh strawberry cream cheese frosting! Make these cupcakes under 1 hour for some baking fun.

In case I have not talked about it here on my blog, I love cheesecakes!

Baked, non-baked, or even the latest trending basque cheesecakes – I love them all! Let’s admit it – most of the time, an whole cheesecake can be really too much for 1 person to finish (haha!!), or I might just feel too lazy to make an entire cheesecake at times. So I turn to cupcakes with cream cheese frosting when that happens!

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How Are These Strawberry Cream Cheese Cupcakes Made?

The base of these cupcakes are a simple butter-based vanilla cake.

Most butter-based cakes can be a little on the denser side. This recipe uses the easy butter-and-sugar creaming method. You will also see that we substitute part of the butter with some oil, which helps the cake to retain more moisture.

As you cream the butter, oil and sugar together, do take time to beat them till light and fluffy. However, also take note to not overbeat them.

For the cream cheese frosting, it can be made easily with just 3 main ingredients: cream cheese, butter and icing sugar. Don’t skip the vanilla extract to give the frosting more flavor!

Can I Make These Cupcakes In Advance?

You can certainly make these cupcakes 1 day in advance. Simply place the frosted cupcakes (in an airtight container) into the fridge overnight. Let the cupcakes stand in room temperature for about 10-15 mins before serving, as the cake is probably going to be hard in texture as it is chilled.

How Do They Taste Like?

Unlike light chiffon cupcakes, these cupcakes is slightly on the denser side – BUT they are not dry, nor do they taste like kueh!

You’ll bite into the slightly velvety crumbs, which is light and moist for butter-based cakes. They do have a little more denser bite compared to lighter chiffon cupcakes, which we are so used to in Singapore!

Overall, I do enjoy this texture with slight bite, paired with the cream cheese frosting!

>> OTHER DELICIOUS EASY DESSERT RECIPES

Can I Use Fruit Puree in The Frosting Instead?

The cream cheese frosting uses freeze-dried strawberry powder. The dried powder imparts a more intense berry flavor into the frosting without compromising the stability.

If you do not have fruit powder, you can cook down some strawberries (cut) with sugar to a thick jam consistency. Let it cool before adding little by little into the frosting for flavor. Take note to not use juice to flavor the frosting. That will be too liquid to be used in the frosting, which will cause the frosting to split if amount added is too much.